Who said it can’t be edible? That’s why the Filipino created the Kilawin or Igado made from the innards of the pig, liver heart and such. I don’t know the difference between the two but I know the Kapampangan version seems to be more simple with the emphasis on liver.

This all-Filipino restaurant
changes the impression the cuisine has made on the local culinary scene with its array of native dishes that few Yankees have ever tasted. We recommend the goat stew, chicken adobo and pork stew with loads of rice. Unless you place a special order for certain dishes listed above the cash register, you follow the crowds and line up to pass by the cafeteria steam table, where you can select your choice of two entrées served with rice. Desserts are handed out at a stand-alone counter, where a young man shaves ice for the halo-halo, and dispenses other sweets as ordered.

This wordpress website will serve as a sister website and will continue to provide general information for pampanguena cafe. Any new updates about pampanguena cafe will be posted pampanguenacafe.us. Also, new pictures were taken and now are posted on the menu section of pampaguenacafe.us. All were taken by me! charlesfotos.com

I, Charles, have been taking care of the pampanguena website for a while now and also have been taking pictures of the restaurant’s food. Recently, they’ve been having me shoot the food they serve. Check them out on http://www.flickr.com/bpnoy3…

For those who are in the east coast, specifically Maryland, you might have seen the ad of PPG cafe on the back of the Manila Mail newspaper! Although it isn’t the best looking on print, due to the quality of the print, we are trying to spread the word out. Please let your friends know about the restaurant and help support one of the most unique food of the Philippines!